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cast-iron flank steak

Cast-iron Flank Steak with Lime Chimichurri Sauce

No grill needed, this Cast-iron Flank Steak is marinated to add flavor and tenderize it before being seared on a cast-iron and cooked to perfection! The lime Chimichurri is zesty and herbaceous and a perfect, bright addition to the savory steak!
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American, South American
Servings 4 servings


  • 2 lbs flank steak (or skirt steak)

For the Flank Steak Marinade:

  • 4 cloves minced garlic
  • 1 small minced shallot
  • 1 cup coconut aminos
  • 1 lime
  • 1/4 cup rice vinegar

For the Lime Chimichurri Sauce:

  • 1 cup parsley
  • 1 cup cilantro
  • 1/2-1 juiced lime
  • 3 green onions
  • 1/2 tsp crushed red pepper
  • 1/2-1 tsp salt
  • 4 cloves garlic
  • 1/2 cup olive oil


  • Combine all ingredients for the marinade in a shallow dish and marinate the steak for at least 4 hours (but no more than 24). Remove from the fridge at least 1 hour before cooking time to let the steak come to room temperature.
  • Heat a large cast-iron over medium heat for 5 minutes, or until hot. Add 2 tbsp of oil to the skillet and allow to heat for another 30 seconds.
  • Add the flanks steak to the cast-iron and cook until it reaches an internal temperature of 130 (use a meat thermometer) at the thickest part, about 5-7 minutes per side.
  • Allow the flank steak to rest for at least 10 minutes on a cutting board before slicing against the grain.
  • While the flank steak is resting, combine all ingredients for the lime chimichurri sauce (except for the olive oil) in a food processor and pulse while streaming in the oil until you reach desired consistency.
Keyword cast-iron, chimichurri, flank steak, flank steak with chimichurri, sauce